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Cuisines of the Caucasus Mountains: Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia Hardcover – October 30, 2007


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Product Details

  • Hardcover: 271 pages
  • Publisher: Hippocrene Books (October 30, 2007)
  • Language: English
  • ISBN-10: 0781809282
  • ISBN-13: 978-0781809283
  • Product Dimensions: 9.2 x 6.4 x 1 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #2,013,697 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Kay Shaw Nelson is the author of seventeen cookbooks, including All Along the Rhine (Hippocrene, 2001) and The Scottish-Irish Pub & Hearth Cookbook (Hippocrene, 1999). Her articles have appeared in such publications as Gourmet, Woman's Day, House & Garden, Family Circle, Cuisine, and The Washington Post. She is also a culinary historian, food and travel columnist for The Scottish Banner, and a contributor to Washington Woman. She resides in Bethesda, Maryland.

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Customer Reviews

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Most Helpful Customer Reviews

14 of 15 people found the following review helpful By K. E Pearce on June 18, 2005
Format: Hardcover
What a great looking book. My mouth watered as I looked at the cover.

Kay Shaw Nelson is a student of Russian studies - thereby someone who really did research in the countries that this book covers and not just a compiler of other people's information. She even gives some reviews of places to eat in-country! She did a nice job of including literary references and short stories about some of the dishes. I'm no chef and I was able to make most of the items with ease. The tasks are easy to follow and replacements for some ingredients not easily found outside of the Caucasus are included.

Caucasus food has great flavor and uses herbs and spices masterfully. It is healthy and tasty. There are many vegetarian options as well.

Some of my favorites: page 165 rice-filled tomatoes, page 203 lavash (this actually tasted like lavash!), page 256 tan, page 42 cucumber-yogart dip, page 79 green beans and eggs.
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1 of 1 people found the following review helpful By Michael Simpson on January 25, 2013
Format: Kindle Edition Verified Purchase
A Georgian family that I had met had brought over some of their native food to thank me for helping them out in a business situation. That evening, friends and I tried it, and we just loved it. What's so wonderful about the food of the region is that it's like a combination of foods from the middle east, Europe, Russia, and Asia.

Of course, I wanted to find a cookbook, and this was one of the few (maybe the only one) available on Amazon.

The great thing about this book is that it is much more than just a cookbook. It is a journal about the author's travels to Caucasus region. So every recipe has a story behind it, so, if you're looking for a just a listing of recipes, this book might be disappointing. In fact, I read it cover to cover, which is something you don't usually do with your typical cookbook.

Since it's a cookbook first, I've tried some of the recipes. If you're a vegan, there are a lot of good ones, especially a listing of several types of pilafs. If you're used to the standard rice pilafs offered in the US, you'd be surprised at what you can make. And how spicy some of them are. I've actually made it a part of my usual diet.

As I am not a vegan, the lamb pilaf was a hit for me. I am addicted.

To be honest, I've probably only tried about 1% of the recipes. I haven't even hit the dessert section yet. But the ones I've tried are already staples of my diet, mainly because I truly enjoy the flavors that are stars of the spices in these recipes.

This is one great book, you are not a cook, and you are just interested in some of the cultural history of the area. The author, Kay Shaw Nelson, graduated with a degree in Russian studies, and is a political journalist, so her knowledge makes the cookbook that much more interesting. Oh, one more reason to love the book for me. The author is a fellow alumnus of Syracuse University. Go Orange!
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Format: Kindle Edition Verified Purchase
Obviously there aren't thousands, hundreds, or even a hand full of options. So, when I went on the hunt for chechen and that region food to make for a friend of mine, who is first generation American, I was surprised with how little information there was for free or even cookbook wise. So, this was a pleasant surprise. I only wanted the recipes so reading the book itself outside of the recipes is something I can't comment on.

However, the recipes were simple and most of the stuff was relatively easy for me to find. Some recipes are basic and some are more advance like any cookbook.

I would love lots and lots of pictures. But, that is just my personal preference in a cookbook.

Reviewed: Kindle Version.
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17 of 41 people found the following review helpful By Aliya on January 20, 2006
Format: Hardcover
Knowing the region described in the book quite well, as I am from that region, AND reading this book, I was surprised with the way author (who is a historician !!!) puts the outdated information about the certain countries of the region and their cuisines. Seing the map with the wrong names/borders in the book was just shocking!!! The author have not done enough research on INTERNATIONALLY RECOGNIZED facts on the region, it's history and geopolitics, and therefore is misrepresenting the region and may actually be offencive for the people like me, who grew up in that region.

The names of some culinary dishes are misperperented and misclassified, too.

Instead of spending money on this book, I'd recommend searching the information available online, where you can find more truthfull and up-to-date informaiton, and a variety of recipes for free!
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12 of 31 people found the following review helpful By Sam Clark on January 20, 2006
Format: Hardcover
The range of recepies offered in the book is great, but a lot of the recepies are misclassified by country/culture. Also, in the introduction part, and the part describing the history of the region, some facts are misrepresented.
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